German-Jewish Challah (Berches)

• 2 lbs (7 cups) + extra for kneading, all-purpose flour
• 1/4 cup + 2 cups lukewarm water
• 1 1/4-ounce packet active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup neutral oil (such as canola or safflower) + extra for greasing bowl + pans
• 1 medium, white potato (such as Russet), cooked, peeled, mashed, + cooled
• 4 teaspoons kosher salt
• 1 egg, beaten
• 1-2 tablespoons black poppy seeds

1. Place the flour in a large mixing bowl and make a well in the center.
2. Pour 1/4 cup lukewarm water in the well. Add the yeast and sugar, and stir gently to dissolve. Let sit for 5-10 minutes, until it bubbles.
3. Add the 1/4 cup oil, mashed potato, and salt to the bowl. With a wooden spoon (or your hands), start to mix the flour into the yeast mixture in the well. Gradually add some of the 2 cups of lukewarm water as needed to moisten the flour (being careful not to add too much as the dough should remain firm), while continuing to mix.
4. Remove the dough from the bowl and place on a floured bread board, or counter. Knead by hand until all the flour has been incorporated and the dough is well-blended and smooth.
5. Wash and dry the bowl and lightly grease it with oil. Return the dough to the bowl, cover with a slightly damp kitchen towel*, and place in a warm spot. Let the dough rise until it has doubled in size, about 2 hours.
6. Punch down the dough in the bowl. Turn it out onto the floured bread board, or counter, and knead until smooth.
7. a) IF USING LOAF PANS: lightly oil two loaf pans. Cut the dough in half. Using the first half, cut into 3 equal parts and roll each part into a rope of equal length. rnTO BRAID: lay the 3 ropes in a row next to each other and pinch the ends together. Cross the left rope over the middle rope, then cross the right rope over the middle rope, then cross the left over the middle, etc., continuing until you reach the end of the ropes. Pinch the ends together, tuck under, and place in a loaf pan. Repeat with the other piece of dough.rnrnb) IF MAKING A FREE-FORM LOAF: Lightly oil a cookie sheet. Cut the dough into 3 equal parts, roll each part into a rope of equal length. Braid the ropes together as described in step a) above. Place the loaf on the cookie sheet.
8. Cover the the pans, or loaf, with slightly moistened towel. Return to the warm spot and let rise until doubled in size, about 1-2 hours.
9. Preheat oven to 350u0b0F. Brush the top of the loaves, or loaf, with the beaten egg and sprinkle evenly with poppy seeds. Bake in preheated oven for 30-40 minutes, or until the top is golden brown and tapping the bottom of the loaf with your fingers makes a hollow sound.
10. Let cool on a rack. If using loaf pans, when cool enough to handle, turn loaves out and place on a rack to finish cooling.rnrn* Simply dip your fingers in some water and sprinkle a few drops on the towel, you don't want the towel to be too wet!

active dry yeast, sugar, neutral oil, kosher salt, egg, black

Taken from food52.com/recipes/40007-german-jewish-challah-berches (may not work)